Description
This Creamy Chicken Enchilada Soup is a delicious and comforting dish that combines tender chicken, zesty enchilada flavors, and a rich creaminess. Perfect for a cozy dinner, it’s easy to make and sure to satisfy!
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound cooked chicken breast, shredded
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup corn, fresh, frozen, or canned
- 2 cups black beans, drained and rinsed
- 1 can (10 oz) red enchilada sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt, to taste
- Pepper, to taste
- 1 cup shredded cheese, cheddar or Mexican blend
- Fresh cilantro, chopped, for garnish
- Tortilla chips, for serving
Instructions
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes, or until softened.
2. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add the shredded chicken, chicken broth, heavy cream, corn, black beans, and enchilada sauce to the pot. Mix well to combine.
4. Season the soup with ground cumin, chili powder, smoked paprika, salt, and pepper. Bring to a simmer and let it cook for 15-20 minutes, stirring occasionally.
5. Once the soup is thickened and heated through, remove from heat. Stir in the shredded cheese until melted and creamy.
6. Serve the soup hot, garnished with fresh cilantro and tortilla chips on the side.
Notes
For added heat, consider adding chopped jalapeños or a pinch of cayenne pepper.
This recipe is easily customizable; feel free to add vegetables like bell peppers or zucchini to enhance it further.
Leftover soup can be stored in the refrigerator for up to 3 days and reheated on the stove.
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 4g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 95mg